FIELD: flour-milling industry. SUBSTANCE: method involves wetting oat grains in vacuum chamber, with residual pressure in vacuum chamber being within the range of 0.03-0.05 MPa and water being supplied for 10-60 s; removing excessive surface moisture from oat grains; steeping oat grain in hoppers for 2.5-4 hours and drying. Method allows hydrothermal treatment process time to be decreased by reduced oat grain steeping time. EFFECT: increased efficiency and reduced areas of premises occupied by hoppers used for steeping oat grain.
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